I'm a big fan of cornbread with chili but I'm not a fan when the cornbread is dry. The cheese in this recipe really helps make this a moist cornbread.
I got the recipe from Ina Garten (the Barefoot Contessa) from the food network. She puts scallions and jalapenos in her version but I omitted them from mine. It's key to let the mixture sit for 20 minutes before putting it into a pan to let the baking powder help the cornbread rise.
I made my cornbread in a 9 x 13 x 2 pan but you can be really creative and make individual loafs or muffins.
Try this recipe for cornbread the next time you're making chili!
You can find the recipe here